- 1 Cup Coconut chopped into ½ inch pieces -Fresh is preferable, one can grate too.
- 1 teaspoon of Jeera
- 3-4 Green Chilies -As per taste
- 1 medium-size Garlic Clove -Optional
- 1/2 Cup of Coriander
- Salt as per taste
- Water as required
For Tempering
- 1 tablespoon Oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 Dried Red Chillies
- ½ teaspoon Urad Dal
Put all the ingredients in a mixer grinder and grind.
Add water a little at a time. Only as much is required to grind the chutney to a smooth consistency.
Grind it to a smooth or semi-coarse consistency as desired.
Remove it in a clean bowl.
Tempering
Heat oil in a small wok or pan.
Once heated add the mustard seeds, curry leaves, red chilly and urad dal.
Let the mustard seeds splutter and slightly mix everything in the pan.
Let the dal cook for a few seconds until it starts to change colour.
Now pour the mixture over the chutney and mix.
Serve it with breakfast or as a aside.
- As it has fresh coconut, Keep it refrigerated and make it in small batches.
- If using frozen coconut slices, defrost them.
- If you are in a hurry, you can use hot water too to defrost. Using hot water at times releases the milk of coconut and the texture of chutney changes.
- Desiccated coconut can be used. Taste and texture will differ.
- Measurement of ingredients is just a rough guide. One can change as per requirement.
Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.